Breakfast Wrap With Turkey and Peppers

After weeks of eating whatever I wanted and blaming the quarantine, I decided to get back on the Weight Watchers horse and try to eat a bit healthier, even if that only means tracking what I’m eating. I ended up with a delicious, easy, and low-point lunch: a breakfast wrap.

Here’s what I used to make my wrap:

  • 1 tbsp butter (5 points)
  • 2 oz roasted turkey breast, deli-sliced (1 point)
  • 1 soft taco flour tortilla (4 points)
  • 3 eggs (0 points)
  • 2 tbsp banana peppers (0 points)
  • 1 tbsp roasted red peppers (0 points)

For today’s lunch, I broke out my 12-inch Lodge cast iron skillet; probably overkill for the purposes but something I’ve been wanting to use more now that I’m cooking every day.

I put the skillet on medium heat and started the butter melting. I chopped up the turkey and peppers into cubes and threw them in, seasoning them with some salt, pepper, garlic powder, and thyme. I let it all cook in the butter for a little while before I poured in a bit of the oil from the banana peppers jar and let that really intense flavor play into the ingredients. Finally I added the beaten egg (with salt and pepper) and stirred it around until the egg was well scrambled and everything was cooked.

I moved everything to a bowl and put my tortilla in the pan to give it some color. Normally I will move the tortilla around the corners of the pan with my hand to try to sop up every last bit of oil or butter in the pan to let it fry a little bit; this time, despite how much liquid I started with and added, everything was pretty much absorbed and/or evaporated by the time it was done, so my tortilla didn’t get that added flavor, and I didn’t want to add more in the interest of keeping my points down. Still, the tortilla ended up nice and crispy.  I transferred everything back into the tortilla, added some pickled onions, and my masterpiece breakfast wrap was finished. 10 points for that wrap was well worth it.


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